Source study: Natalie Lopez-Alvarez, Xueqi Li, Benjamin Vizgordiski, and Selina C. Wang, “Authenticity of avocado and olive oils used as ingredients in commercially processed foods,” Applied Food Research 6 (2026), 102389.
The dominant undeclared oil was almost certainly high- or mid-oleic sunflower oil, not canola oil. Only two of the 28 avocado-oil-labelled chip lots—samples 6 and 9—look essentially authentic.